20 oz. chicken breast, cut into bite-sized pieces
4 cloves garlic, minced
2 scallions, minced
6 Tbs. peanut oil
2 tsp. Chinese chili sauce
4 Tbs. sugar
2 Tbs. soy sauce
4 Tbs. chicken stock
2 tsp. corn starch
4 tsp. rice vinegar
2 tsp. sesame oil
Heat 4 Tbs. of peanut oil in wok. Add chili sauce and stir fry for 10 seconds. Add chicken, garlic, and scallions. Stir fry until chicken is cooked through.
Add remaining 2 Tbs. of peanut oil, sugar, chicken stock, soy sauce and corn starch.
When thickened, drizzle on vinegar and sesame oil. Serve over rice.
Makes 2+ servings
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